Posts that highlight student research, including theses and graduation projects
Just Food: because it is never Just Food, the 2021 Joint Annual Conference of the Association for the Study of Food and Society (ASFS); the Agriculture, Food & Human Values Society (AFHVS); the Canadian Association for Food Studies (CAFS); and the The Society for the Anthropology of Food and Nutrition (SAFN) will run from June […]
Gastronomy student Laura Kitchings reports on her initial processing of John Mariani’s recent gift of a collection of 20th Century menus. The finding aid she has prepared for the collection is available here. I am always excited when my archival career intersects with my studies in the Gastronomy Program. This past month I was able […]
Current student Neema Syovata describes the research process for her Introduction to Gastronomy final project. THE HICKORY NUT ADVENTURES This all began with a simple question – why aren’t there more opportunities to experience Native American food? And so, for my introduction to gastronomy final project, I opted to create a menu of contemporary Native American […]
Written by current Gastronomy student Laura Kitchings. As an Archivist who is a current Master’s Candidate in the Gastronomy program, I am always trying to find ways to incorporate my professional training into my study of food. This summer I was fortunate to attend the 30-hour, 5-day workshop “The History of the Book in America: […]
You many not think about it as you crunch your way to the bottom of the bag, but potato chip packaging says a lot about social class. In this post, I’ll tell you about how the Boston University Gastronomy Program got community members thinking about chips + class, and then share a how-to guide for […]